| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
No Points Deducted:
Observed employees with pizza and drink while on the food prep line. CDI- Employees threw away items when they realized an inspection had begun.
2-401.11 Eating, Drinking, or Using Tobacco - C |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no paper towels at the handsink on the cook line near the pasta sauces. CDI- Paper towels were replaced.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
-Observed a cool line employee wash his gloves and go back to work. CDI- The Inspector stopped him and informed him to remove the gloves, wash his hands, and apply new gloves. He was informed to never wash gloves.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
-Observed shrimp being bagged in the dish washing area. Informed the employees that this task must be done in a clean and sanitized prep area.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed the sanitizer at 0ppm chlorine at the dish machine. The bottle was empty. CDI- Replaced the sanitizer bottle and primed the machine. *Always make sure the sanitizer is at the correct strength.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: Observed wings cooling in the walkin cooler above 70F. Per employees, they were in the cooler since 9AM (time checked was 1:17PM). Wings discarded.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
Observed wings piled in a deep pan, tightly covered, and the bins were stacked directly on top of each other. CDI- Placed wings on sheet pans.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Observed bottles of oils not labeled. Label all containers per rule below.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed flies in the kitchen. Also a dead fly on a lid in the walkin cooler. (Lid was removed to be washed). Provide pest control to rid the flies.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
No Points Deducted:
Observed togo boxes stored with the food side exposed. Invert to prevent possible contamination to the inside.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted:
Observed buildup on the walls throughout the kitchen. Clean all areas where buildup is present. |